1. If you plan on cooking a dozen eggs or more, it’s recommended you use an egg steamer basket or stackable racks since you don’t want your eggs sitting directly in your instant pot of water. Although, this depends largely on the size of the pot if you’re cooking up to 5 to 8 fresh eggs at most, why not go with the rack trivet that comes with your instant pot. Also, make sure your eggs come to room temperature to prevent them from getting cracked while cooking.
2. Add 1 cup of cold water into the instant pot (since a certain amount of liquid is necessary for the pressure pot to reach the required pressure) and gently place all your eggs in the egg/steam rack trivet. Note that using warm or hot water might alter the cooking time. Another helpful tip (try stacking the eggs on top of each other, remember not to cluster them on the side of the pot.)
3. Pop on the lid of the pot and set the time for cooking at a period of 5 minutes and on high pressure. Immediately the time for cooking is elapsed, allow the pressure to release naturally for another 5 minutes (you can use a timer for this action so you don’t lose track of time). Using a wooden spoon or a kitchen towel, carefully release the remaining pressure in the pot by knocking the vent knob open.
4. Gently open the lid and remove the eggs from the instant pot or pressure cooker. Then make an ice bath with some ice cubes and water and place eggs in the ice bath for another 5 minutes to cool down a bit. Then remove the eggs from the ice bath and peel the shell off easily or you can probably store for up to a week in the refrigerator unpeeled.

Cooking eggs on an instant pot is quite a game-changer due to its level of simplicity and cooking duration. Best served as a side dish, used in egg salads or even eaten as a healthy snack. To get more satisfying instant pot recipes, we recommend you check out